Lemon Aioli

Ingredients

2 cloves garlic

3/4 teaspoon salt

2 large egg yolks*

1 1/2 tablespoons freshly squeezed lemon juice

Pinch cayenne

3/4 cup olive oil

1/4 cup extra-virgin olive oil

2 tablespoons to 1/4 cup water

Directions

With the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.

Keep refrigerated until ready to use. (Use within 24 hours.)

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell…"